Process of increasing flavor release from chewing gum using hydroxypropyl cellulose and product thereof

ABSTRACT

The present invention is a method of increasing the flavor release of chewing gum using hydroxypropyl cellulose, as well as the chewing gum containing hydroxypropyl cellulose and having increased flavor release. The increase in flavor release is obtained by incorporating hydroxypropyl cellulose in a powder form directly into the chewing gum composition.

FIELD OF THE INVENTION

This invention relates generally to chewing gum products made from achewing gum composition and, in particular, to chewing gum productswhich utilize hydroxypropyl cellulose to increase the flavor release inchewing gum compositions.

BACKGROUND OF THE INVENTION

The use of hydroxypropyl cellulose (or HPC) as a film coating media fora variety of encapsulated products is known in the art. Sweeteners,flavors and other ingredients have been encapsulated with variouswater-soluble cellulosics, including hydroxypropyl cellulose, and thenused in chewing gum in order to modify the release of the encapsulatedmaterial.

Chewing gum compositions typically include gum base, flavoring andbulking and sweetening agents, as well as other optional ingredientssuch as softeners and coloring. As gum is chewed for an extended periodof time, the taste sensation is reduced, thereby resulting in theimpression that the gum has lost most of its flavor. In reality, most ofthe original flavor, about 70 to about 90 percent, is still present inthe chewing gum. A need, therefore, exists for a method of increasingthe amount of flavor released from chewing gum compositions as they arechewed over a period of time.

SUMMARY OF THE INVENTION

According to the present invention, it has now been discovered that theuse of low levels of hydroxypropyl cellulose (HPC) in mint-flavoredchewing gum increases the amount of flavor released from the chewing gumresulting in the impression of a stronger flavor. Analytical tests haveshown that levels from about 0.2 percent to about 1 percent HPC in gumsignificantly increase the release rate of menthol and menthone. Theresult is a chewing gum product with a stronger mint flavor. Also, theincrease in the flavor release when HPC is used in chewing gum meansthat less flavor need be used to give the impression of the usual flavorlevel.

The present invention thus includes a chewing gum product havingincreased flavor release comprising from about 5% to about 95% by weightgum base. from about 5% to about 95% by weight bulking and sweeteningagents, from about 0.1% to about 15% by weight flavor, and from about0.005% to about 1% by Weight hydroxypropyl cellulose in its natural, orpowder, form. The present invention also includes a method of increasingthe release of flavor in chewing gum compositions comprising the step ofadding hydroxypiopyl cellulose to the chewing gum composition. Finally,the present invention includes a method of making a chewing gum producthaving an increased flavor release comprising the steps of forming achewing gum composition comprising from about 5% to about 95% gum base,from about 5% to 95% bulking and sweetening(g agents and from about 0.1%to about 15% flavor, and adding from about 0.005% to about 1%hydroxypropyl cellulose in its powder form directly to the chewing gumcomposition)

The foregoing and other features and advantages will become apparentfrom the following detailed description of the presently preferredembodiments, when read in conjunction with the accompanying examples.

DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS

As used herein, the term “chewing gum” includes all types of gumcompositions, including sugar and sugarless chewing gum, bubble gum andthe like.

All percentages used herein are weight percentages unless other visespecified.

In general, a chewing gum composition typically comprises awater-soluble bulk portion, a water-insoluble chewable gum base portionand one or more water-insoluble flavoring agents. Tile water-solubleportion dissipates with a portion of the flavoring agent over a periodof time during chewing. The gum base portion is retained in the mouththroughout the chewing process.

The insoluble gum base generally includes elastomers, elastomerplasticizers (resins), fats and oils, waxes, softeners and inorganicfillers. The clastomers may include polyisobutylenle,isobutylene-isoprene copolymer, styrene butadiene rubber and naturallatexes such as chicle. The resins may include polyvinylacetate andterpene resins. Low molecular weight polyvinlylacetate is a preferredresin Fats and oils may include tallow, soybean and cotton seed oils,hydrogenated and partially hydrogenated vegetable oils and cocoa butter.Commonly used waxes include paraffin, microcrystalline and natural waxessuch as beeswax, candellia, camauba and polyethylene wax. According tothe preferred embodiment of the present invention, the insoluble gumbase constitutes between about 5 and about 95 percent by weight of thegum. More preferably the insoluble gum base comprises between about 10and about 50 percent by weight of the gum and most preferably betweenabout 20 and about 35 percent by weight of the gum.

The gum base typically also includes a filler component. The fillercomponent may be calcium carbonate, magnesium carbonate, talc, dicalciumphosphate and the like. The filler may constitute between about 5 andabout 60 percent by weight of the gum base. Preferably, the fillercomprises between about 5 and about 50 percent by weight of the gumbase.

Gum bases typically also contain softeners, including glycerolmonostearate and glycerol triacetate. Further, gum bases may alsocontain optional ingredients such as antioxidants, colors andemulsifiers. The present invention contemplates employing anycommercially acceptable gum base.

The water-soluble portion of the chewing gum contains bulking andsweetening agents. In sugar gums, sucrose is typically both the bulkingagent and the sweetening agent. Other sugar sweeteners include dextrose,maltose, dried invert sugar, fructose, levulose, galactose, corn syrupsolids, glucose sugar and the like, alone or in combination In sugarlessgums, the bulking and sweetening agents usually include sorbitol,mannitol, xylitol, hydrogenated starch hydrolysates, maltitol and thelike, alone or in combination.

The bulking and sweetening agents usually comprise from about 30 toabout 90 percent of the gum composition, and preferably from about 50 toabout 80 percent.

High-intensity sweeteners may also be present and are commonly used withsugarless sweeteners. When used, high-intensity sweeteners typicallyconstitute from about 0.001 to about 5 percent by weight of the chewinggum, preferably from about 0.01 to about 1 percent by weight of thechewing gum. Typically, high-intensity sweeteners are at least twentytimes sweeter than sucrose. These may include, but are not limited tosucralose, aspartalne, salts of acesulfame, alitame, saccharin and itssalts, cyclanmic acid and its salts, glycyrrnizin, dilydrochalcones,thaumatin, monellin and the like, alone or in combination.

The water-soluble portion of the chewing gum may further comprisesofteners, flavoring agents and combinations thereof. Softeners areadded to the chewing gum in order to optimize the chewability and mouthfeel of the gum. The softeners, which are also known as plasticizers orplasticizing agents, generally constitute from about 0.5 to about 15percent of the chewing gum. Softeners contemplated by the presentinvention include glycerin, lecithin and combinations thereof. Further,aqueous sweetener solutions such as those containing sorbitol,hydrogenated starch hydrolysates, corn syrup and combinations thereofmay be used as softeners and binding agents in chewing gum.

The flavoring agent used in the gum may be present in an amount withinthe range of from about 0.1 to about 15 percent by weight of the chewinggum, preferably from about 0.2 to about 5 percent by weight of thechewing gum and most preferably from about 0.5 to about 3 percent byweight of the chewing gum. Flavoring agents may include essential oils,synthetic flavors or mixtures thereof, including but not limited to oilsderived from plants and fruit such as citrus oils, fruit essences,peppermint oil, spearmint oil, other mint oils, clove oil, oil ofwintergreen, cinnamon, anise and the like. Artificial flavoring agentsand components are also contemplated for use in chewing gums of thepresent invention. Those skilled in the art will recognize that naturaland artificial flavoring agents may be combined in any sensorallyacceptable fashion. All such flavors and flavor blends are contemplatedby the present invention However. mint flavors appear to have tile bestenhancement by use of the present invention and thus are preferred. Mostpreferred is peppermint flavor. Peppermint flavor includes large amountsof menthol and menthone.

Optional ingredients such as colors, emulsifiers and pharmaceuticalagents may also be included in chewing gum.

In general, chewing gum is manufactured by sequentially adding thevarious cheering gum ingredients to a commercially available mixer knownin the art. After the ingredients have been thoroughly mixed, the gunthe mass is discharged from the mixer and shaped into the desired formby one of several methods, including rolling into sheets and cuttinginto sticks, extruding into chunks or casting into pellets.

Generally, the ingredients are mixed by first melting the gum base andadding it to the running mixer. The base may also be melted in the mixeritself. Color or emulsifiers may be added at this time. A softener suchas glycerin may also be added at this time, along with syrup and aportion of the bulking agent. Further portions of the bulking agent maythen be added to the mixer. The flavoring agent is typically added withthe final portion of the bulking agent. The entire mixing proceduretypically takes from 5 to 15 minutes, but longer mixing may sometimes berequired.

In practicing the present invention, hydroxypropyl cellulose isincorporated directly into the gum composition in its natural powderform, as opposed to being premixed with another ingredient or used as anencapsulant or an agglomerating agent. The addition of HPC to chewinggum in this particular manner results in release of some flavorcomponents of the chewing gum more readily Generally, between about0.005 and about I percent HPC may be used, preferably between about 0.01and about 0.6 percent and most preferably between about 0.1 and 0.4percent. The level of HPC added to the chewing gum composition effectsthe release of flavor. As the level of HPC increases, more flavor isreleased. However, the use of HPC at levels greater than about 1 percentresulted in chewing gum that lost its integrity and dissolved.

Hydroxypropyl cellulose is commercially available from Hercules, Inc. ofWilmington, Delaware under the trade name KLUCEL. Hydroxypropylcellulose is available as a food grade material at various molecularweight (MW) ranges. For example, KLUCEL HF has a molecular weight rangeof about 50,000 to about 1,500,000, KLUCEL GF has a molecular weightrange of about 100,000 to about 500,000; and KLUCEL El has a molecularweight range of about 60,000 to about 100,000. The different molecularweights of HPC have different effects on the release of the flavorcomponents. For example, low molecular weight HPC gives a faster, earlyrelease of menthol, menthonc and other similar flavors, whereas highermolecular weight HPC gives a slower, late release of the flavorcomponents. Tests indicated, however, that after 40 minutes of chewing,the level of release was virtually the same, regardless of the molecularweight of the HPC used. Thus, the HPC used in the present inventionpreferably has a molecular weight range between about 60,000 and about1,500,000.

A wide range of changes and modifications to the embodiments of theinvention described above will be apparent to persons skilled in theart. The following examples are not to be construed as imposinglimitations on the invention, but are included merely to illustratepreferred embodiments.

EXAMPLES A and 1 Comparative Ingredient Example A Example 1 Gum base19.70 19.70 Sugar 54.55 53.55 Syrup-45.5 Be 13.30 13.30 Dextrosemonohydrate 9.90 9.90 Glycerin 1.40 1.40 Lecithin 0.25 0.25 Peppermintflavor 0.90 0.90 High MW HPC — 0.60

Sensory evaluation of Comparative Example A and Example 1 indicated thattile peppermint flavor of Example 1 was much stronger had more of acooling effect and was more bitter than the flavor of ComparativeExample A.

Chew Out tests at 0, 5, 10, 20 and 40 minutes were done usingComparative Example A and Example 1 to analyze six chemicals found innatural peppermint oil. The tests showed that two of thecomponents—namely, menthol and menthone,—released more readily from thechewing gum composition containing HPC (Example 1). Three of theremaining components, namely, menthylacetate and alpha- and beta-pinene,released more slowly from chewing gum containing HPC. At each timeinterval, the examples were analyzed for the amount of each flavorcomponent left in the gum bolus. Table 1 shows the percentage of flavorreleased from Comparative Example A and Example 1 after 40 minutes ofchewing.

TABLE 1 Percent Release Comparative Percent Release Ingredient Example AExample 1 Percent Change alpha-pinene 187 8.5 −55 beta-pinene 17.3 7.3−58 Eucalyptol 28.9 294 +2 Menthone 19.7 24.5 +24 Menthol 24.9 323 +30Menthylacetate 4.2 2.9 −31

The results in Table 1 show that the flavor release characteristics aresignificantly modified by the addition of low levels of HPC Analvsissuggests that the more hydropilic flavor components may be released fromchewing gum faster than the hydrophobic flavor components when HPC ispresent in the gum.

Sensory, effects of these flavor components were also noted Typically.flavors such as menthol and menthone give chewing gum its characteristicflavor properties When the release of these flavors is modified by theaddition of HPC to the chewing gum, the sensory perception is that theflavor is stronger and cooler.

EXAMPLES B and 2-7 Comparative Ingredient Example B Example 2 Example 3Example 4 Example 5 Example 6 Example 7 Gum base 19.60  19.60  19.60 19.60  19.60  19.60  19.60  Sugar 54.75  54.65  54.65  54.65  54.45 54.45  54.45  Syrup-45.5 Be 13.30  13.30  13.30  13.30  13.30  13.30 13.30  Dextrose 9.90 9.90 9.90 9.90 9.90 9.90 9.90 monohydrate Glycerin1.30 1.30 1.30 1.30 1.30 1.30 1.30 Lecithin 0.25 0.25 0.25 0.25 0.250.25 0.25 Peppermint 0.90 0.80 0.80 0.80 0.80 0.80 0.80 flavor High MWHPC — 0.20 — — 0.40 — — Med MW HPC — — 0.20 — — 0.40 — Low MW HPC — — —0.20 — — 0.40

In Comparative Example B and Examples 2-7. the flavor level was reducedslightly to determine if less flavor could be used with the added HPCand still obtain the same intensity of flavor. Formal sensory evaluationindicated that the level of flavor was too high when the gum contained0.40 percent HPC and 0.80 percent flavor (Examples 5-7). The level offlavor intensity and the level of coolness intensity were good. and theoverall bitterness reduced, in chewing gums containing 0.20 percent HPCand 0.80 percent flavor (Examples 2-4). Time-intensity tests using ninetrained panelists determined the levels of flavor, bitterness, coolnessand sweetness at 1, 3, 5, 7, 9, 11, 13, and 15 minutes of chewing andfound no statistical difference between Comparative Example B andExample 2 and between Comparative Example B and Example 4 The panelistsdid note, however, a trend of more cooling and flavor, with lessbitterness, in the inventive samples.

EXAMPLES C-D and 8 Comparative Comparative Ingredient Example C ExampleD Example 8 Gumbase 19.70 19.70 19.70 Sugar 54.65 54.75 54.35 Syrup-45.5Be 13.30 13.30 13.30 Dextrose 9.90 9.90 9.90 monohydrate Glycerin 1.301.30 1.30 Lecithin 0.25 0.25 0.25 Peppermint flavor 0.90 0.80 0.80 HighMW HPC — — 0.20 Low MW HPC — — 0.20

Sensory evaluation of Comparative Examples C-D and Example 8 indicatedthat the lower level of flavor (Comparative Example D) results in alower flavor intensity, less coolness and less bitterness. The additionof HPC, however, increased the flavor and coolness, making it similar toComparative Example C. Thus, HPC can give gum formulations theimpression of more flavor and of more intense cooling even when thereactually is less flavor in the gum composition.

It should be appreciated that the methods arid compositions of thepresent invention are capable of being incorporated in the form of avariety of embodiments, only a few of which have been illustrated anddescribed above. The invention may be embodied in other forms withoutdeparting from its spirit or essential characteristics. It will beappreciated that the addition of some other ingredients, process steps,materials or components not specifically included may have an adverseimpact on the present invention. The best mode of the invention maytherefore exclude ingredients, process steps, materials or componentsother than those listed above for inclusion or use in the invention.However, the described embodiments are to be considered in all respectsonly as illustrative and not restrictive, and the scope of the inventionis, therefore, indicated by the appended claims rather than by theforegoing description. All changes which come within the meaning andrange of equivalency of the claims are to be embraced within theirscope.

We claim:
 1. A chewing gum product made from a chewing gum compositionhaving increased flavor release comprising: a) about 5% to about 95% byweight gum base; b) about 5% to about 95% by weight bulking andsweetening agents, c) about 0,1% to about 15% by weight flavor, and d)about 0.005% to about 1% by weigh hydroxypropyl cellulose, wherein saidhydroxypropyl cellulose is incorporated directly into the chewing gumcomposition in a powder form which has not been premixed with anotheringredient.
 2. The chewing gum product of claim 1 wherein the bulklingand sweetening agents comprise sugar and glucose syrup.
 3. The chewinggum product of claim 1 wherein the flavor is a mint flavor.
 4. Thechewing gum product of claim 3 wherein the mint flavor is peppermint. 5.The chewing gum product of claim 1 wherein said hydroxypropyl cellulosehas a molecular weight in the range of from about 60,000 to about100,000.
 6. The chewing gum product of claim 1 wherein saidhydroxypropyl cellulose has a molecular weight in the range of fromabout 100,000 to about 500,000.
 7. The chewing gum product of claim 1wherein said hydroxypropyl cellulose has a molecular weight in the rangeof from about 500,000 to about 1,500,000.
 8. The chewing gum product ofclaim 1 wherein said hydroxypropyl cellulose is present at a level ofabout 0.01% to about 0.6% by weight of the total gum product.
 9. Thechewing gum product of claim 1 wherein said hydroxypropyl cellulose ispresent at a level of about 0.1% to about 0.4% by weight of the totalgum product.
 10. The chewing gum product of claim 1 wherein the chewinggum product is a sugarless chewing gum.
 11. The chewing gum product ofclaim 10 wherein the flavor is a mint flavor.
 12. The chewing gumproduct of claim 11 wherein the mint flavor is peppermint.
 13. Thechewing gum product of claim 12 wherein said hydroxpropyl cellulose ispresent at a level of about 0.01% to about 0.6% by weight of the totalgum product.
 14. The chewing gum product of claim 12 wherein saidhvdroxypolyl cellulose is present at a level of about 0.01% to about0.4% by weight of the total gun product.
 15. The chewing gum product ofclaim 1 wherein the flavor comprises menthone and menthol, and thehydroxypropyl cellulose comprises from about 0.2% to about 1% of thecomposition and is effective to increase the release of the menthone andmenthol as the product is chewed.
 16. The chewing gum product of claim15 wherein the hydroxypropyl cellulose is effective such that after 40minutes of chewing the level of release of menthone is increased byabout 24% compared to the same composition without hydroxypropylcellulose.
 17. The chewing gum product of claim 1 wherein the level offlavor included in the product is less than x and the product has aflavor intensity similar to the product made with a level of x amount offlavor, but without hydroxypropyl cellulose.
 18. The chewing gum productof claim 17 wherein the product includes about 0.8% peppermint flavorand has a flavor intensity similar to a product made with about 0.9%peppermint flavor but without the hydroxypropyl cellulose.
 19. A methodof increasing the release of flavor from a chewing gum compositioncomprising the step of adding hydroxypropyl cellulose in a powder formwhich has been premixed with another ingredient, directly into thechewing gum composition.
 20. A method of making a chewing gum productwith increased flavor release comprising the steps of: a) forming achewing gum composition comprising from about 5% to about 95% gum base,from about 5% to 95% bulking and sweetening agents and from about 0.1%to about 15% flavor and b) adding from about 0.005% to about 1%hydroxypropyl cellulose in a powder form which has not been premixedwith another ingredient directly into the chewing gum composition.